a) Boil a full kettle for the couscous. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).

b) In a medium bowl, combine the red wine vinegar and sugar for the pickle (see pantry for amount). Season with salt and pepper. 

c) Add a third of the sliced onion. Mix and set aside.

a) Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium-high heat.

b) Once hot, add the remaining onion to the pan and stir-fry until softened, 4-5 mins.

c) Add the garlic and half the chermoula and fry for 1 min more.

d) Stir in the couscous until coated, 30 secs. Stir in the veg stock paste and water for the couscous (see pantry for amount) and bring to the boil.

e) When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

a) Meanwhile, trim the courgette and halve it lengthways. Chop widthways into 1cm slices.

b) Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the diced chicken and courgette and cook, 8-10 mins total. Turn only every couple of mins. Sprinkle over the remaining chermoula. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

c) Once cooked, season with salt and pepper, then remove to a bowl and wipe out the pan.

a) While the chicken fries, halve the baby plum tomatoes. 

b) Roughly chop the coriander (stalks and all). 

a) In a small bowl, mix half the coriander with the Greek style yoghurt. Season with salt and pepper.

a) Fluff up the couscous with a fork and stir through the tomatoes and remaining coriander. Share between bowls.

b) Top with your courgette and chicken.

c) Drizzle over the coriander yoghurt and pineapple chutney. Scatter over the pickled onion.